Scottish Chicken and Rice Soup
If you grew up in Scotland, it's pretty much a given that you would have had Scottish Chicken and Rice Soup made for you at some point. It's hearty, filling and the perfect remedy for perking up your mood as the colder weather rolls in.
Ingredients
- 1 kg whole chicken 300g of cooked shredded chicken is required - See Notes modify this recipe to use leftover chicken instead
- 2 chicken stock cubes
- 3 litres boiling water
- 1 bouquet garni
- 3 stalks celery
- 2 carrots
- 1 onion
- 1 leek
- 100 g swiss chard optional leafy green inclusion
- 150 g rice
- 2 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon white pepper
- fresh parsley optional garnish
Instructions
- Add 1 kg whole chicken, 2 chicken stock cubes, 1 bouquet garni and 3 litres boiling water to a large pot - bring to the boil then reduce to a bubbling simmer for a total of 1.5 hours
- Chop 3 stalks celery, 2 carrots, 1 onion, 1 leek and 100 g swiss chard - as fine or as chunky as you’d like
- Add 150 g rice to a jug or bowl with water - it will be rinsed before we add to the soup pot
- After the chicken has been simmering for 1 hour, add chopped vegetables to the pot
- After 1.5 hours, remove the chicken from the pot and allow to cool on a plate on the side, leaving the vegetables cooking in the stock
- Rinse the rice and add to the pot with the stock and vegetables - cook for a further 15 minutes then switch the heat off and remove the bouquet garni
- Once the chicken has cooled, separate the meat from the bones and weigh approx. 300g to be stirred through the soup (you can use the rest to make a sandwich filling, curry, or add to a pasta dish)
- Stir through the cooked, shredded chicken, 2 tablespoon soy sauce, 1 teaspoon salt and ½ teaspoon white pepper
- Serve with some fresh parsley (chopped) and crusty bread for scooping - enjoy!
Notes
Shredded Chicken: you could use 300g of leftover rotisserie chicken from a roast. Although I would always recommend using the chicken carcass to make the base stock of the soup, it isn't necessary. So if you opt to use leftover meat, simply increase the number of chicken stock cubes used from 2 to either 3 or 4 (dependant on individual preference).
Nutrition
Calories: 458kcalCarbohydrates: 43gProtein: 28gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 90mgSodium: 1748mgPotassium: 629mgFiber: 4gSugar: 4gVitamin A: 7460IUVitamin C: 18mgCalcium: 143mgIron: 6mg
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